That is a direct quote from Fiona, as I cannot seem to say the name of these tasty pancakes filled with, in this case, raspberry jam. I seem to call them edelweis more often not, and we all know, that is a flower... and now that the song is in you head, I will explain what ebelskivers are.A beloved treat from Denmark, ebelskivers are light, puffy pancakes that can be filled with fruit, chocolate, jam or cheese and served whenever. Will first had them on a trip to Amsterdam two years ago and has been talking about them ever since. And then for Christmas, I got an ebelskiver pan from Will--shocking that I got a cooking present from Will. Why, yes, they have their own special pan, of course it is available at Williams-Sonoma.
The dough is not a straight forward as pancake mix, but has the same consistency. One reason it isn't like regular mix is that you have to separate out the egg yolks and the whites. The pan has the indentations that you place melted butter in. When the butter starts to bubble (because the pan is getting hot), you pour in a tablespoon of batter, then add a teaspoon of filling, and then add another tablespoon of batter. Cook 3-5 minutes on one side and then flip! The flipping is the hard bit, and you really need chopsticks or the specialized ebelskiver sticks so you can flip the little pancakes easier.
3 comments:
YUM! I'll take 20, please.
'Fanks.
I've been wondering about these. Didn't know you got a pan for Christmas. It does seem like a little bit of trouble though. Can you keep them warm for while?
They are delicious and they kept warm. I have some left over and have refrigerated them, but they are rapidly deflating. I think that reheating won't equal re-inflation. They are quite fun but not quick. At least you get 6 at a time....that is more than Will's pancakes.
Post a Comment